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Puff Pastry Shrimp
6 strips of bacon
30 Shrimp peeled and deveined - cut in half
2 Tbsp. olive oil
4 cups white mushrooms - sliced
1 cup white pearl onions
1 cup diced carrots
1 cup diced potatoes
1 Tbsp. fresh rosemary - minced
3 Tbsp. butter
2 Tbsp. olive oil
3 Tbsp. flour
1/2 cup white wine
1 cup chicken broth
1/8 cup heavy cream
Salt and pepper to taste
1 package frozen Puff Pastry Sheets, thawed
1 large egg
2 Tbsp. water
Brown bacon in large frying pan until crispy, remove and set aside. Cool and chop up into small pieces.
Saute shrimp in bacon drippings, remove and set aside.
Saute mushrooms in same pan, browning both sides, remove and set aside.
Saute onions, carrots and potatoes (same pan), 7 to 8 minutes.
Add back to pan, bacon, shrimp and mushroom.
Add rosemary, butter and olive oil, when butter is melted add flour.
Add wine to deglaze pan, saute 2 minutes. Add chicken broth and heavy cream, salt and pepper to taste.
Let mixture cool completely. I spread mine on a baking sheet and refrigerate to speed cooling.
On a lightly floured surface, roll out each pastry sheet, thin enough to make 12 pieces of 6" diameter.
Using a small plate (6" diameter), trace and cut to make 12 circular pastry pieces.
*Save excess dough.
Preheat oven to 400 degrees F.
In a small bowl whisk together egg and water. Using a pastry brush lightly coat each puff pastry circle with egg wash.
Spoon approximately 1 cup shrimp mixture into center of six circular pastries, leaving 1/2" border.
Place remaining pastry circles on top, pressing edges with a fork to seal. Make a slit in top to vent. Brush entire pastry with egg wash.
Bake 30 minutes, or until pastry is golden brown. Remove from oven and let cool slightly before serving.
30 Shrimp peeled and deveined - cut in half
2 Tbsp. olive oil
4 cups white mushrooms - sliced
1 cup white pearl onions
1 cup diced carrots
1 cup diced potatoes
1 Tbsp. fresh rosemary - minced
3 Tbsp. butter
2 Tbsp. olive oil
3 Tbsp. flour
1/2 cup white wine
1 cup chicken broth
1/8 cup heavy cream
Salt and pepper to taste
1 package frozen Puff Pastry Sheets, thawed
1 large egg
2 Tbsp. water
Brown bacon in large frying pan until crispy, remove and set aside. Cool and chop up into small pieces.
Saute shrimp in bacon drippings, remove and set aside.
Saute mushrooms in same pan, browning both sides, remove and set aside.
Saute onions, carrots and potatoes (same pan), 7 to 8 minutes.
Add back to pan, bacon, shrimp and mushroom.
Add rosemary, butter and olive oil, when butter is melted add flour.
Add wine to deglaze pan, saute 2 minutes. Add chicken broth and heavy cream, salt and pepper to taste.
Let mixture cool completely. I spread mine on a baking sheet and refrigerate to speed cooling.
On a lightly floured surface, roll out each pastry sheet, thin enough to make 12 pieces of 6" diameter.
Using a small plate (6" diameter), trace and cut to make 12 circular pastry pieces.
*Save excess dough.
Preheat oven to 400 degrees F.
In a small bowl whisk together egg and water. Using a pastry brush lightly coat each puff pastry circle with egg wash.
Spoon approximately 1 cup shrimp mixture into center of six circular pastries, leaving 1/2" border.
Place remaining pastry circles on top, pressing edges with a fork to seal. Make a slit in top to vent. Brush entire pastry with egg wash.
Bake 30 minutes, or until pastry is golden brown. Remove from oven and let cool slightly before serving.